外联活动和 DNA 监测促使洛杉矶的海鲜错误标签在 10 年内减少了 3 倍

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-09-28 DOI:10.1016/j.foodcont.2024.110913

Demian A. Willette , Kelli Andrade , Ben Fitzpatrick , Kesterlyn Wilson

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引用次数: 0

摘要

认识和干预可以减少海鲜中的虚假标签。利用一项为期10年的纵向研究方法，基于DNA的监测数据显示，随着时间的推移，洛杉矶餐馆的寿司错误标签现象有所减少。这在一定程度上归功于餐厅执行了当地学术界、工业界和政府于2018年发起的外联倡议--洛杉矶海鲜监测项目--的建议。我们发现，与该项目合作的餐馆的错误标签率比其他餐馆低 3 倍。这一差异具有统计学意义，说明项目合作与建议实施相结合对降低错误标签率影响最大。最后，研究期间包括 COVID19 全球大流行，在 2019 年至 2021 年期间的额外监测工作并未发现错误标签率有任何显著变化。

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Outreach & DNA-based monitoring facilitate 3-fold reduction in seafood mislabeling in Los Angeles over 10 years

Awareness and intervention can reduce fraudulent labeling in seafood. Using a 10-year longitudinal study approach, DNA-based monitoring data reveals a lower sushi mislabeling in Los Angeles restaurants over time. This is in part attributed to implemented recommendations by restaurants of a local academia-industry-government outreach initiative launched in 2018, The Los Angeles Seafood Monitoring Project. We found mislabeling was 3-fold lower among project-partnering restaurants than other restaurants. This difference was statistically significant, illustrating the combination of project partnering and implementation of recommendations was most impactful on reducing mislabeling rates. Lastly, the study period includes the COVID19 global pandemic, which additional monitoring effort between 2019 and 2021 did not reveal any significant change in mislabeling rates.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.